Buckmaster's cookery

of butter. 3. Add the pieces of meat, a Spanish onion sliced or button onions, a few chopped mushrooms, and fry them lightly to a golden brown colour. 4. Add at intervals and stir in a pint of good stock or broth, which need not be seasoned. 5. When this has simmered slowly for ten or fifteen minutes, add half an ounce of curry powder, or half powder and half curry paste, first mixed smoothly together in a basin with a little cream or milk, or stock ; stir in and mix thoroughly. 6. When the curry is ready, add the juice of half a lemon ; and skim off the fat. Precautions.— Constant attention is necessary in the preparation of curries. CURRIED EGGS. Ingredients. 4 Hard-boiled Eggs. £ oz. of Curry Powder. 2 Onions, Cream. £ pint of Stock. 1. Shred finely two onions or one Spanish onion, and fry in butter till they are of a nice brown colour. 2. Add a little flower. 3. Stir continually. 4. At intervals add half a pint of stock. 5. Let the whole boil up for five minutes. 6. Mix three tablespoonfuls of cream with half an ounce of curry powder, (6) and add to the contents of the stewpan. 7. Now add four hard-boiled eggs (ten minutes), cut carefully into slices or quarters, so that the yolk does not fall away from the white. 8. Slowly simmer for five minutes and serve. Precautions. — Constant stirring, and not too strongly flavoured, are essential. Buckmaster's Cookery. INDIAN DISHES.— KH I CHRY. Ingredients. I lb. of Pulse (Dried Peas, Lentils, or small Haricot Beans). I lb. of Rice) lb. of Butter. pint of Milk, oz. of Salt. *5 Whole Cloves. *15 Whole Cardamoms. 1. Wash your peas (lentils or small haricot beans) in three or four waters. 2. Remove all the bad ones. 3. W ash your rice in three or four waters. 4. Put one pint of water in a stewpan, and place it over the fire. 5. When the water is warm put in your peas. 6. When the peas become soft without being broken, add the rest of the ingredients.* 7. Let the whole stew for half an hour over a slow 'fire. 8. Put it in a tureen, and serve with a curry or omelette. In India meat or fish is rarely served without khichry. Precautions. — Be careful in the selection of ingredients. FRIED KHICHRY. Ingredients. I lb. of Rice. £ oz. of Onions. *15 Cardamoms. Ilb. of Pulse. *15 Cloves. *15 Aniseed Grains. J lb. of Butter. oz. of Salt. *15 Black Pepper Grains. 1. Pick and wash the rice and pulse separately in three or four waters. 2. Slice the onions. 3. Put half a pound of butter into the stewpan and fry it until it leaves off spitting. 4. Put in the slices of onions and fry them until they are brown, and then take them out. 5. Now put in the other ingredients,* stir them and mix them well. 6. When brown add gradually half a pint of water. 7. Let them stew until the rice and pulse become soft. 8. Take the various Curries. 'j i 7 ingredients out and put them on a dish, strew the onions over the top. 9. Serve with curry or omelette. Precautions. — Be careful not to burn the onions. BOILED RICE. Ingredients. Rice. Salt.